BAKED ONION WITH POMEGRANATE SYRUP (FIRINDA NAR EKSILI SOGAN)
From turkishcookbook.com. I opted to broil the onions instead of baking at four hundred degrees in the original recipe. We enjoyed the onions served over baby arugula/rocket/rockette-an intense combination of flavors!
Provided by COOKGIRl
Categories Onions
Time 30m
Yield 1 grilled onion
Number Of Ingredients 5
Steps:
- Preheat the oven on the BROIL setting.
- Arrange the onions quarters on an ovenproof grill pan or parchment-lined baking sheet.
- Season with salt and pepper. Drizzle pomegranate syrup all over the onion.
- Set the oven rack on the middle position and broil until the onion is tender and caramelized approximately 20 minutes, turning occasionally to broil evenly.
- If desired, serve onions over baby arugula leaves or mixed greens, pouring any residual sauce over the vegetables.
RED ONION AND POMEGRANATE RELISH
I saw the idea on a cooking show but could not locate it anywhere online so I decided to experiment and came up with this recipe. It is so simple that I probably shouldn't post it but it is a nice accompaniment to many dishes. With the Pomegranate Arils the dish just sparkles and is very festive looking.
Provided by HuldaW
Categories Onions
Time 50m
Yield 1 salad, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine pomegranate and lemon juices with balsamic vinegar and honey and stir to combine.
- Slice onion in half then in thin slices.
- Grind salt and pepper to taste
- Toss all together.
- Cover and refrigerate at least an half hour stirring every ten to fifteen minutes.
- Add pomegranate arils before serving.
Nutrition Facts : Calories 32.4, Sodium 1.1, Carbohydrate 8.5, Fiber 0.4, Sugar 6.9, Protein 0.3
POMEGRANATE BAKED RICE AND ONIONS WITH DILL
This tangy-sweet casserole is adapted from Shimi Aaron, an Israeli chef also known for his elaborate chocolate babkas. In this colorful dish, a layer of short-grain rice studded with pine nuts and dill is bathed in pomegranate juice and honey, and topped with shingles of red and yellow onions. When it emerges from the oven, the onions glisten like jewels, and the rice is fragrant, tender and a little sticky. Serve this as a meatless main course with a crisp salad, or as scene-stealing side dish alongside a simple roast chicken or fish.
Provided by Melissa Clark
Categories casseroles, grains and rice, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees and lightly butter a 9-by-13-inch baking dish or large, shallow gratin dish.
- Coarsely chop one of the yellow onions. Cut the remaining yellow and red onions from root to stem into ¾-inch-thick wedges and set aside.
- In a large skillet over medium-high heat, combine chopped yellow onion, 2 cups water and a pinch of salt. Bring to a simmer and cook, partly covered, until onions are very tender, 15 to 20 minutes. Drain onions, saving the onion broth. (You should have about ¾ to 1 cup broth.) Transfer onions to a bowl, and set aside broth and onions.
- In the same skillet (no need to clean it), melt 6 tablespoons butter over medium heat. Add pine nuts and cook, stirring constantly, until golden brown, about 2 to 4 minutes. Stir in shallots and cook until tender, 4 to 6 minutes longer.
- Add rice and cooked chopped onion. Stir in baharat, 1 teaspoon salt and 3 tablespoons onion broth. Cook, stirring occasionally, until rice softens slightly and absorbs most of the liquid, about 15 minutes. If the mixture starts to stick to the pan, add another tablespoon or two of onion broth.
- Stir in dill. Spoon rice mixture into the prepared baking dish in an even layer. Shingle onion wedges on top, alternating between red and yellow onions.
- In a medium mixing bowl, whisk together pomegranate juice, olive oil, honey, pepper, remaining ¾ teaspoon salt and ½ cup onion broth. Pour over the onions and rice.
- Cover pan with foil and bake for 50 minutes. Uncover pan and continue to bake until the rice is tender and onions are soft, glossy and sticky, about 35 to 45 minutes longer. Serve with yogurt, if you like, and more dill.
POMEGRANATE SYRUP
Pomegranate syrup begins with juice: Grind the arils (the seeds plus their red pulp) in a food mill, then pass the juice through cheesecloth. Or grind them briefly in a blender and strain through a cheesecloth. The latter can cloud the juice but it does not affect the flavor. A large pomegranate will produce from three-quarters to one cup of juice.
Provided by Eugenia Bone
Categories condiments, dips and spreads
Time 1h
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine the juice and sugar (less for savory uses, more for sweeter) in a medium-size pot and bring to a boil over medium-low heat. Pulp or pinkish scum will form on top; it's fine. Do not boil hard or the juice will foam up and spill over.
- Simmer, uncovered, for 45 to 50 minutes, until the syrup has reduced to 1 cup. It will produce glossy pink bubbles that are hard to stir down. It will also thicken as it cools, so do not overcook or it may turn sticky and hard to pour.
- For the best result, pour into a bottle or jar that has been sterilized (boil it and its lid for 10 minutes). The syrup will hold in the refrigerator for about three months.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 47 grams
ROASTED RED ONIONS WITH POMEGRANATE, ORANGE, AND PARSLEY GREMOLATA
**The technique:** When cooked at a high heat, some vegetables take on a deep, nutty flavor and golden brown color. In this recipe, the sugars in the pomegranate molasses enhance the caramelization process. **The payoff:** Caramelized vegetables have that addictive sweet-savory taste and a lovely sheen.
Provided by Diane Morgan
Time 1h35m
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with foil. Whisk first 6 ingredients in large bowl. Add onions; toss gently. Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over. Roast 30 minutes. Using small spatula, carefully turn onions over. Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, 25 to 28 minutes longer. Remove from oven. DO AHEAD: Can be made 3 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven before serving, if desired.
- Mix pomegranate seeds, parsley, and orange peel in small bowl.
- Arrange warm or room-temperature onions on platter. Sprinkle gremolata over and serve.
HOMEMADE POMEGRANATE SYRUP
Pomegranates are very popular in the Middle East and used in Syrian, Persian,Indian and Pakistani cuisine. Enjoy this wonderful syrup warm over waffles, pancakes, potato latkes, ice cream, custard or pudding desserts, or cold as a drink flavoring and whenever grenadine is required. Adapted from Pom Pomegranate juice site.
Provided by Sharon123
Categories Fruit
Time 40m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Prepare fresh pomegranate juice:.
- For 2 cups of juice, cut 4-6 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
- Combine juice and 1 cup of sugar in a small saucepan; bring to a boil.
- Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.
- Remove from heat and cool. Store in a tightly closed jar or container in the refrigerator for up to 2 months.
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